Pizza & Pasta Machines

The Pastaline Mini 30 is a compact countertop dough roller designed for commercial kitchens that need reliable, consistent dough sheeting without the footprint of a floor-standing machine. It rolls and thins dough to a uniform thickness in a single pass, which makes it a practical piece of prep equipment for pizzerias, fresh pasta operations, and small-scale pastry work. The rollers are made from food-grade resin and the body is stainless steel throughout, meeting the hygiene and durability requirements of a working kitchen environment.

In day-to-day kitchen use, the Mini 30 performs well during prep periods, producing repeatable results that reduce the time and skill needed to achieve even dough thickness by hand. The suction-pad feet keep the machine stable on the worktop during operation, which matters when working with larger or stiffer doughs. It is better suited to moderate daily volumes than to continuous high-throughput production, so throughput expectations should be set accordingly.

Key practical advantages for kitchen operators include:

• Consistent sheeting thickness pass after pass, reducing waste from uneven rolling
• Rollers that disassemble quickly for cleaning without specialist tools
• Stainless steel construction that wipes down easily and resists corrosion
• Perspex safety guards fitted as standard for routine operator safety
• Compact format that suits kitchens where worktop space is limited

The Mini 30 needs a stable, clear section of worktop and a nearby power supply. There are no gas or water connections required. Kitchens running high-volume continuous dough production — large pizza restaurants or wholesale bakeries, for example — may find that a heavier-duty model is a closer match for their throughput demands.

This machine is well suited to independent pizzerias, fresh pasta restaurants, small hotel kitchens, and catering operations where consistent dough sheeting is needed regularly but not at industrial scale. If you are weighing up whether the Mini 30 is the right fit for your prep volumes, our team is glad to talk it through with you.

The Fimar FI32 is a motorised countertop dough roller designed for commercial pizza preparation. It takes portioned dough balls and presses them into uniform round bases within a matter of seconds, removing the inconsistency and physical effort of hand-stretching. While most commonly used in pizzerias, it handles flatbreads, naan, chapati, and similar dough products equally well.

In a busy kitchen, consistency and throughput are closely connected. A dough roller allows prep staff to work at a reliable pace without varying results base to base. The adjustable thickness setting lets operators dial in their preferred depth and hold that standard throughout an entire service, regardless of who is on prep. The polypropylene rollers incorporate spring-loaded scrapers that clean the rollers between passes, helping to maintain hygiene without interrupting workflow.

Day-to-day, the FI32 offers several practical advantages:

• Consistent base thickness across every portion, regardless of the operator
• Stainless steel construction suited to regular commercial use
• Self-cleaning polypropylene rollers reduce interruption during service
• Perspex roller guards support safer operation for kitchen staff
• Handles a range of dough types beyond pizza bases

The FI32 is a countertop unit requiring a standard mains electrical connection and a stable, flat worksurface with clear access around the feed area. Installation is straightforward for most commercial kitchens. It is well suited to smaller to mid-sized pizzerias and takeaway operations. Sites running very high volumes across extended services may find a heavier-duty roller with a wider throat or faster cycle time a better fit.

If you want to talk through your prep volumes or dough types before committing, we are glad to help you work out what suits your operation.

The Fimar FI42 is a countertop dough roller designed for commercial kitchens that need to produce flat, even dough bases quickly and consistently. Dough portions are fed through a pair of food-safe polypropylene rollers, which press them into uniform discs ready for topping or loading into the oven. A thickness adjustment lever gives operators direct control over the final result, making the machine practical for pizza bases, naan, chapati, and similar flatbreads.

In a busy pizzeria or takeaway kitchen, hand-stretching bases during peak service creates a natural bottleneck and depends heavily on individual skill. Mechanising that step removes both constraints — throughput increases and results stay consistent regardless of who is working the prep section. The spring-loaded scrapers clean the rollers continuously during operation, which keeps dough from building up on the rollers and maintains output quality throughout service without requiring manual intervention.

The main operational advantages in practice:

• Consistent dough thickness across every base, reducing waste and rework
• Faster prep throughput than hand-stretching during high-volume periods
• Spring-loaded scrapers maintain roller cleanliness throughout service
• Stainless steel construction withstands the demands of a commercial kitchen
• Perspex roller guards provide a practical level of operator protection during use

Installation is straightforward. The FI42 is a standalone countertop unit requiring only a standard electrical supply and adequate worktop space for dough to feed in and exit cleanly. There are no water connections or ventilation requirements. A stable, well-positioned prep surface at a comfortable working height will make a noticeable difference to ease of use in practice.

The FI42 is well suited to small and medium-sized pizzerias, takeaways, and catering operations running a steady volume of pizza or flatbread bases through service. It represents a practical entry point into mechanised dough rolling for kitchens that currently rely on hand-stretching. Sites operating at very high continuous volume across extended service periods may find a heavier-duty model better matched to their throughput demands.

If you are weighing up whether the FI42 fits your service volume or kitchen setup, our team is glad to talk it through before you commit.

The Pastaline Maxi Sfogly is a motorised benchtop dough sheeter designed for professional pastry and bakery production. It takes a wide range of doughs and confectionery pastes — including short-crust, puff pastry, marzipan, modelling chocolate and sweet icings — and rolls them into consistent, even sheets. Where hand-rolling is too slow or too inconsistent for the volumes required, this machine offers a reliable, repeatable alternative.

In a working kitchen environment, the Maxi Sfogly is well suited to continuous pastry runs. Its ability to roll down to very thin sheets makes it equally useful across sugar work and patisserie alongside everyday pastry production. For operations producing layered patisserie, fondant-covered celebration cakes or high volumes of biscuits, the sheet-to-sheet consistency is a genuine operational advantage over manual methods — reducing waste and keeping production moving at a predictable pace.

The practical benefits worth noting:

• Produces uniform sheet thickness, reducing waste from uneven rolling
• Handles multiple dough and paste types without reconfiguration between products
• Compact benchtop footprint suits smaller prep areas and patisserie sections
• Smooth contact surfaces support quick, thorough cleaning between production runs
• Reduces physical strain during extended pastry shifts

As a benchtop unit, the Maxi Sfogly requires a stable, level work surface and a standard single-phase power supply. It is worth planning adequate clear space on both the infeed and outfeed sides — this makes production smoother and reduces the risk of sheets tearing or bunching during processing.

This machine is well suited to small-to-medium patisserie operations, artisan bakeries, hotel banqueting kitchens and specialist cake producers. For high-volume continuous production environments, a heavier-duty floor-standing sheeter may be a more appropriate fit. Equally, for operators who only need occasional rolling, a smaller manual option may be sufficient.

If you would like to talk through whether this model suits your production volumes or the types of paste you work with, the team is happy to help before you make a decision.

This Pastaline system pairs an automatic dough divider with a dough rounder on a shared stand, creating a continuous workflow from bulk dough through to portioned, rounded balls ready for proofing or shaping. The divider portions by weight, and the rounder forms each piece into a tight, uniform ball — either on a timed cycle or via a feeler pin mechanism that responds to dough consistency. Mounting both machines on a combined stand with integral shelving keeps the footprint contained and the process linear.

In any kitchen producing dough-based products at volume, manual portioning introduces inconsistency that compounds across a long production run. This system removes that variable. The rounder handles a practical range of dough weights, making it usable across different product sizes — from small bread rolls to larger pizza bases — without reconfiguring the line. Throughput is sufficient to keep pace with serious production demands without creating a bottleneck ahead of the oven or proofing cabinet.

The operational advantages for a working kitchen include:

• Consistent portion weight reduces food cost variance and dough waste across a run
• Uniform ball formation supports even proofing and more predictable bake results
• Labour requirement at the portioning stage is significantly reduced
• Quick-disassembly components keep daily cleaning manageable
• Combined stand positions both machines at working height and preserves bench space

Each machine in the system requires its own electrical supply, so your installation planning should confirm available socket positions near the intended location. Both units carry meaningful weight, and the combined stand assumes a fixed position rather than regular repositioning — siting the system close to your proofing area and dough preparation space will make the most of the linear workflow. Floor loading and access for thorough cleaning should also be considered before installation.

This system is well suited to pizzerias, artisan bakeries, hotel production kitchens, and contract catering operations where dough-based products are produced consistently at volume. It makes most sense where manual portioning is already creating a measurable labour or consistency problem. For lower-volume sites, a standalone manual divider or simpler rounder may be more proportionate. For very large central production facilities, heavier-duty dedicated equipment is worth considering.

If you would like to talk through whether this configuration is the right fit for your production volumes and kitchen layout, our team is glad to help before you make a decision.

The Pastaline Mini Sfogly is a compact, bench-mounted dough sheeter designed to roll a range of doughs and confectionery pastes into thin, consistent sheets. It handles fresh pasta dough, shortcrust, puff pastry, marzipan, modelling chocolate, and sugar paste reliably, making it a genuinely versatile piece of kit for operations that work across both savoury and sweet production.

In a working kitchen, this machine earns its place where consistent sheet thickness is the priority — coating celebration cakes with an even layer of sugar paste, building uniform pastry laminations, or sheeting fresh pasta ahead of service. Hand-rolling inevitably introduces variation; the Mini Sfogly removes that inconsistency, which matters whenever presentation or texture needs to be repeatable across batches.

Practically, the compact footprint means it sits comfortably on a standard prep bench without consuming workspace that a small kitchen cannot spare. Moving between different dough types is straightforward, and cleaning down between passes is not a lengthy process — an important consideration when switching from a savoury pasta dough to a sugar paste or confectionery work.

• Rolls pasta dough, puff pastry, shortcrust, marzipan, and sugar paste
• Produces thin, even sheets with consistent thickness across multiple passes
• Compact bench-top build suits tight prep areas without dominating the worktop
• Straightforward to clean down when moving between different dough types
• Suitable for patisserie, small bakery, and restaurant pastry production

It is worth being clear that the Mini Sfogly is designed for lower- to mid-volume output. Operations running continuous, high-volume pasta or pastry production would be better served by a larger, heavier-duty sheeter; putting this machine under sustained heavy use is not what it is built for.

If you want to talk through whether this model is the right fit for your production volumes or the types of dough you work with, we are glad to help before you commit to an order.

The Pastaline Maxi 45 is a manual worktop dough roller built for commercial use in pizzerias, pasta kitchens, and bakeries where consistent dough thickness is a daily operational requirement. It is a purely mechanical machine — no motor, no programming — relying on a hand-operated roller system to sheet dough to a repeatable thickness quickly and accurately.

In a working kitchen, the value of this type of machine lies in its reliability and the speed it brings to a task that becomes physically demanding at volume. Hand-rolling dough to a consistent thickness under service pressure is time-consuming and inconsistent; a sheeter like the Maxi 45 removes that variability. The suction-pad feet keep the unit stable on a smooth worktop during use, and the perspex safety guards allow clear visibility of the dough without compromising operator safety. Because there are no motors or electronics, day-to-day maintenance demands are minimal.

Practical advantages for kitchen operators include:

• Tool-free thickness adjustment to support varied dough specifications across a menu
• Food-grade resin rollers that meet current hygiene requirements
• Rollers that disassemble without tools for thorough cleaning between services
• Suction-pad feet for stable, repositionable placement on any smooth surface
• Stainless steel frame suited to the demands of a commercial kitchen environment

The Maxi 45 requires no electrical supply, which gives flexibility over where it sits in a kitchen. It does need a stable worktop with enough clear space for the operator to work comfortably either side of the machine. As with all dough-contact equipment, prompt cleaning after service is important to maintain hygiene standards.

This machine is well suited to independent pizzerias, small restaurant kitchens, and catering operations with moderate daily dough volumes. Sites running continuous high-volume production may find a motorised or heavier-duty sheeter a better fit. If you are weighing up whether the Maxi 45 is the right capacity for your operation, we are glad to have that conversation before you order.

The Bottene PM35 is a countertop fresh pasta machine designed for professional kitchens that produce pasta in-house as a regular part of service. It extrudes pasta directly from mixed dough, working with a wide range of flour types including durum wheat, soft wheat, and wholegrain, and it handles egg-free and coloured pasta without adjustment. Different pasta shapes are achieved by swapping the die, making it a versatile piece of kit for kitchens with varied menus.

In a working kitchen, the PM35 is well suited to mid-to-high-volume pasta production. At up to 8–9kg per hour depending on the pasta type being run, it can realistically support a busy restaurant service with a meaningful pasta section, or a small-scale wholesale preparation operation. The machine is built to Bottene's established standards for commercial use — robust enough for daily production runs and straightforward enough for kitchen staff to operate without specialist training.

Practical advantages for kitchen operators include:

• Broad flour compatibility, including durum wheat, soft wheat, and wholegrain
• Supports egg-free and coloured pasta production without modification
• Shape versatility through interchangeable extrusion dies
• Consistent output that supports prep-ahead workflows
• Compact countertop footprint suited to kitchens with limited bench space

The PM35 sits on a countertop and its dimensions make it manageable in most kitchen environments, though you will need a stable, dedicated work surface and clear access for loading and die changes. It runs on a standard electrical supply — confirm your supply requirements with us before ordering. Cleaning requires regular die and mixing bowl removal; factoring in cleaning time as part of your prep routine is important for maintaining output consistency.

This machine is most suitable for restaurants, trattorias, and hotel kitchens where fresh pasta is a core menu element and daily production volumes justify in-house making. It is particularly well matched to kitchens producing a range of shapes across the week. For operations needing significantly higher throughput or continuous production, a larger-capacity model may be worth considering.

If you are unsure whether the PM35 is the right fit for your production volumes or kitchen setup, our team is happy to talk through the options with you.

The Bottene PM80 is a professional fresh pasta extruder designed for continuous production in commercial kitchens. It accepts a wide range of dies to produce up to 50 different pasta shapes — from spaghetti and tagliatelle through to rigatoni, fusilli, and specialist formats — making it a genuinely versatile piece of kit for operations where fresh pasta is a core part of the menu rather than an occasional offering.

In practical kitchen use, the PM80 is well suited to sustained service periods. With an output of 15 to 17kg per hour, it can support a busy restaurant section, a fresh pasta retail counter, or a production kitchen supplying multiple outlets. The stainless steel construction handles the demands of daily use reliably, and Bottene's reputation in the professional pasta equipment market means the machine is built to work hard without the mechanical inconsistencies that can affect lower-grade alternatives.

The key operational advantages for kitchen teams include:

• Up to 50 interchangeable pasta dies covering a broad menu range
• Consistent extrusion quality across long production runs
• Stainless steel construction for durability and straightforward cleaning
• Output volume that comfortably supports mid- to high-volume fresh pasta service
• A compact footprint relative to its production capacity

At 130kg, the PM80 is a substantial piece of equipment and will require a stable, reinforced surface or dedicated floor positioning. Its dimensions — 1,270mm tall, 500mm wide, and 700mm deep — mean floor space and ceiling clearance both need to be considered during planning. Electrical requirements should be confirmed with your installer prior to purchase.

The PM80 is best suited to restaurants, hotels, pasta bars, and production kitchens where fresh pasta is made regularly and volume matters. It represents a serious investment in production capability; for sites with lighter or more occasional needs, a smaller-capacity model may be more appropriate, while very high-volume central production facilities may benefit from a heavier-duty machine above this tier.

If you're unsure whether the PM80 is the right fit for your volumes, kitchen layout, or planned menu, the team is happy to talk it through with you before you commit.

The Bottene BE90 is a dedicated ravioli-making machine designed for commercial pasta production. Built in stainless steel, it automates the forming, filling, and cutting of ravioli, taking over the most labour-intensive part of fresh pasta service and delivering a consistent, uniform result that would be difficult to replicate by hand at any meaningful volume.

In a working kitchen environment, the BE90 earns its place wherever ravioli or filled pasta features regularly on the menu. It handles the repetitive cycle of sheeting, filling, and sealing with reliable consistency across a full service prep run. For kitchens where fresh pasta is made daily, it removes a significant manual bottleneck and helps maintain product quality even when prep time is tight or staffing is stretched.

The practical advantages this brings to a kitchen operation include:

• Consistent portion and seal quality across every batch
• Substantially reduced manual preparation time on filled pasta
• Lower reliance on skilled pasta hand-making during busy prep periods
• Stainless steel construction suited to regular cleaning routines
• Robust enough for daily commercial use over an extended working life

At 44kg, the BE90 is a substantial piece of equipment and will need a stable, dedicated worktop position with adequate clearance for operation and cleaning access. No water or gas connection is required, but it is worth confirming your available worktop space and workflow layout before ordering, as the footprint demands some planning in tighter prep areas.

The BE90 is best suited to restaurants, hotel kitchens, and catering operations where fresh filled pasta is a regular menu commitment rather than an occasional offering. For sites with very high-volume pasta output or central production kitchen requirements, it is worth discussing whether a higher-capacity model would be a better fit for your throughput needs.

If you are unsure whether the BE90 is the right choice for your kitchen setup or production volumes, our team is happy to talk it through with you before you commit.

The Bottene PM80 is a floor-standing commercial pasta extruder built for professional kitchens that produce fresh pasta as a regular part of their operation. Constructed in stainless steel, it extrudes pasta dough continuously through interchangeable dies, covering a broad range of shapes from spaghetti and tagliatelle through to rigatoni, penne, and more specialist regional forms. With the ability to accept up to 50 different dies, it gives a kitchen genuine flexibility without requiring multiple machines.

In a working kitchen environment, the PM80 is well suited to mid-to-high-volume fresh pasta production. An output of 15 to 17kg per hour is substantial enough to support consistent mise en place for a busy restaurant service or to supply a deli or specialist food producer with a steady throughput. The stainless steel construction handles the rigours of daily commercial use and is straightforward to clean down between production runs, which matters when you're switching between shapes or dough types.

Practical advantages for operators running regular fresh pasta production include:

• Up to 50 interchangeable dies covering a wide range of pasta shapes
• Consistent extrusion output suited to high-volume preparation
• Stainless steel build for durability and ease of cleaning
• Continuous operation supports efficient mise en place workflows
• Broad shape range reduces the need for additional specialist equipment

At 130kg, the PM80 is a substantial piece of equipment and needs a stable, level floor surface with adequate space for the operator to work around the machine and access the die head comfortably. Given its footprint and weight, delivery and positioning should be planned in advance, particularly in kitchens with restricted access or narrow doorways.

The PM80 is best suited to restaurants, trattorias, hotel kitchens, or specialist pasta producers where fresh pasta features prominently on the menu and daily output justifies a dedicated machine at this scale. For smaller operations producing more modest volumes, a compact bench-top model may be a more proportionate choice. For very high-volume central production facilities, heavier-duty options in the Bottene range are worth considering.

If you're working out whether the PM80 is the right fit for your production volumes or kitchen setup, our team is happy to talk it through with you.

This is a replacement or spare tagliatelle cutter attachment for compatible Imperia pasta machines. It cuts fresh pasta dough into the classic 2mm tagliatelle ribbon width, and is made from stainless steel throughout, which suits the demands of a commercial food preparation environment where hygiene and durability under regular use both matter.

In practice, cutter attachments like this one see a great deal of repetitive mechanical stress during busy prep periods. The stainless steel construction holds up well to this, and the narrow cut width produces a consistent strand that works reliably across a range of fresh pasta doughs.

From an operational standpoint, having a spare cutter on hand is straightforward good sense for any kitchen running fresh pasta as part of its regular offering. Cutters are wear items, and being without one during service prep is an avoidable problem.

• Consistent 2mm cut width for classic tagliatelle
• Stainless steel construction suited to commercial kitchen hygiene requirements
• Functions as a direct replacement when the original cutter wears or is damaged
• Keeps fresh pasta production running without delay

This attachment is compatible with specific Imperia pasta machine models — it is worth confirming your machine model before ordering to ensure a correct fit. If you are unsure which cutter is right for your machine, or whether this is the appropriate cut width for your menu, feel free to get in touch and we can point you in the right direction.

The Sammic DF-40 is a floor-standing commercial dough roller designed for consistent, repeatable sheeting of pizza dough. It uses a pair of driven rollers to press and thin dough to a set thickness, producing uniform bases ready for topping without the physical effort or inconsistency of hand-stretching. The central sling bar is a practical detail that supports the dough as it passes through, helping to maintain a round shape — useful where consistent base geometry matters for both presentation and portion control.

In a busy pizza operation, consistency and throughput are closely linked. The DF-40's sensor-activated automatic start means the machine engages when dough is introduced and stops when it clears, reducing unnecessary running time and mechanical wear. This timed operation also means the machine can run continuously during high-demand service periods without operator intervention between each dough piece. The gear-driven mechanism is a reliable choice for commercial use, generally offering more durability under sustained throughput than belt-driven alternatives.

From an operational standpoint, the main practical advantages are:

• Sensor-activated start reduces idle running and prolongs component life
• Thickness adjustment on both rollers allows quick changes between base styles
• Transparent plexiglass roller guards maintain visibility during operation
• Stainless steel construction supports regular cleaning and food-safe use
• Tilted upper roller design helps guide dough through cleanly without tearing

Installation considerations are straightforward for most commercial kitchens — this is an electrically powered machine requiring a suitable power supply and a stable, level surface with adequate clearance around the feed and exit points. The rollers and guards should be accessible for routine cleaning, which is an important hygiene consideration in any dough-handling environment. Flour dust accumulation around the machine is normal in use and should be factored into your cleaning schedule.

The DF-40 is well suited to independent pizzerias, pizza counters within larger catering operations, and sites producing moderate to high volumes of pizza bases during service. For very high-volume production environments where continuous automated output is the priority, a heavier-duty sheeting or pressing solution may be worth considering. Equally, for operations producing only a handful of bases per service, a smaller benchtop unit might be more proportionate.

If you're unsure whether the DF-40 is the right fit for your setup — in terms of throughput, space, or how it integrates into your prep workflow — the team is happy to talk it through with you.

The Sammic DF-30 is a gear-driven pizza dough roller designed for consistent, repeatable results in commercial kitchens where dough preparation forms a regular part of the workflow. It rolls dough to an adjustable thickness between 0 and 5mm, making it practical for a range of pizza bases from thin and crispy through to thicker, pan-style dough. The central sling bar is a useful feature for round pizza production, helping the dough maintain its shape as it passes through the rollers.

In a working kitchen environment, the sensor-activated automatic start is a meaningful operational advantage. The machine runs only when dough is being fed through, which reduces unnecessary wear on the mechanical components and keeps energy consumption in check during quieter periods. For kitchens with higher throughput, continuous operation is also supported, allowing the machine to keep pace during busy service periods without interruption.

From a practical standpoint, the DF-30 is straightforward to work with day to day:

• Sensor-activated start reduces component wear and energy use between passes
• Tilted upper roller aids consistent dough feed and thickness control
• Transparent plexiglass roller guard maintains operator safety without obstructing visibility
• Thickness adjustment knob on both rollers allows quick changes between dough styles
• Stainless steel construction supports hygiene and stands up to kitchen cleaning routines

The DF-30 is a countertop unit, so it will require a sturdy, stable work surface positioned with enough clear space around it for comfortable operation and dough handling. Before installation, it is worth confirming the electrical supply requirements are met at the intended position in the kitchen.

This model is well suited to independent pizzerias, pizza-focused restaurant kitchens, and catering operations where dough rolling is a daily task but volumes do not demand an inline or fully automated system. For higher-volume production environments, a heavier-duty roller may be a more appropriate fit.

If you are unsure whether the DF-30 suits your service volume or kitchen setup, the team is happy to talk it through with you before you commit to a purchase.

The Sammic DF-40P is a motorised pizza dough roller designed for consistent, repeatable results in commercial pizza production. It uses a pair of parallel rollers to press dough into a rectangular sheet, with an adjustable thickness setting controlled by a knob on both rollers. The machine is gear-driven rather than belt-driven, which tends to mean more reliable transmission of force and less mechanical slip during use. An automatic sensor-activated start means the machine runs only when dough is fed through, which reduces unnecessary wear and keeps energy consumption in check.

In a working kitchen, the ability to roll dough quickly and consistently without relying on operator skill makes a genuine difference during a busy service. The DF-40P is well suited to operations where pizza bases need to be produced in volume — whether that is a dedicated pizzeria, a pub kitchen with a pizza menu, or a catering production unit. The sensor-controlled operation allows for continuous feeding of dough balls without the need to manually switch the machine on and off between each pass, which keeps workflow moving at pace.

Practical operational advantages include:

• Consistent dough thickness across every pass, reducing waste and rework
• Sensor activation minimises idle running and mechanical wear
• Transparent plexiglass roller guard allows safe operation with clear visibility
• Stainless steel construction supports hygiene and durability in a commercial environment
• Thickness adjustment on both rollers gives operators control over base style and weight

Before installation, it is worth confirming the available worktop or stand space, as dough rollers of this type need a stable, level surface and clear infeed and outfeed space either side of the rollers. Check the electrical supply requirements against your kitchen's available circuit. If your operation runs high volumes of thick-crust or high-hydration dough consistently throughout service, it is worth discussing whether the DF-40P's capacity is the right match or whether a heavier-duty model would better suit the throughput.

The DF-40P is a practical choice for small to mid-sized pizza operations where consistent output and straightforward operation matter. It is particularly well suited to kitchens that want to move away from hand-rolling without investing in a full-scale sheeting line.

If you are unsure whether this model suits your production volume or dough types, the team is happy to talk it through with you.